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Roasted Seabass Charmula

Roasted Seabass Charmula

Roasted Seabass Charmula


  • - Season fish with salt and pepper on both sides
  • - Add oil in to a hot sauté pan
  • - Sear fish on the skin side over medium heat
  • - Flip over Let cook trough
  • - Serve fish over Charmoula Sauce
  • - Garnish with fresh cilantro

Method: Charmula Sauce

  • - Heat oil in medium saucepan over medium heat. Sauté garlic, onion, saffron, cumin, coriander and paprika until vegetables are translucent
  • - Add tomatoes and cilantro. Cook until tomatoes are juicy, stirring occasionally, about 8 minutes
  • - Incorporate olives, sundried tomatoes, lemon confit, zucchini squash, sweet peas and artichoke hearts
  • - Season with salt and black pepper.


4 Sea Bass filets, 8 oz each
2 Tbsp grape seed oil
Kosher salt
Fresh ground black pepper

Ingredients: Charmula Sauce

Fresh Cilantro Leaves
3 tablespoons extra virgin olive oil
1 onion, peeled, diced
3 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika
1 teaspoon coriander seeds
1 3/4 pounds tomatoes, seeded, chopped (about 3 cups)
1/4 cup chopped fresh cilantro
2 tablespoon green Moroccan olives, pitted and quartered
1 tablespoon lemon confit
1/4 cup zucchini squash, diced
2 tablespoon sweet peas 4 cooked artichoke hearts, quartered
1 pinch of saffron
1/2 cup sundried tomatoes
1 pint chicken or fish stock
Salt and Pepper

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